Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Junrong HU"'
Publikováno v:
Frontiers in Public Health, Vol 12 (2024)
There is no clear explanation for the extraordinary rebound in China’s population mortality over the past decade. This paper utilizes panel data from 31 Chinese provinces from 2010 to 2020 to determine the distinct impacts of public sports services
Externí odkaz:
https://doaj.org/article/172f914789264ddd84b47787d85bbbc6
Autor:
Yuqing XUE, Danhong XU, Yuhong FENG, Wenqiang LI, Hubing JIANG, Junrong HU, Yan ZHANG, Xinyi YANG, Weidu WU, Yanjun LI, Guanzhe CHENG
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 20, Pp 273-280 (2023)
This paper studied the effect of propylene glycol alginate and pectin stabilization system on the stability and quality of drinking mulberry yoghurt. Based on the centrifugation sedimentation rate, particle size distribution, viscosity, Zeta potentia
Externí odkaz:
https://doaj.org/article/fd83168b1ca3460584e5db11f01a644c
Publikováno v:
Applied Sciences, Vol 13, Iss 15, p 8818 (2023)
Some trace elements in the human body, such as proteins and metabolites, are closely related to human health. Changes in the concentration of proteins can usually be used as indicators for the diagnosis of diseases. On the other side, some metabolite
Externí odkaz:
https://doaj.org/article/e0fe449c93f744808698cd79512343b2
Publikováno v:
ACS Omega, Vol 5, Iss 15, Pp 8596-8604 (2020)
Externí odkaz:
https://doaj.org/article/cc1dfe08be904d4c9af59be12f844b37
Publikováno v:
ACS Omega, Vol 5, Iss 15, Pp 8596-8604 (2020)
Previous studies have been reported that the fruit body of wild Phellinus baumii alleviates diabetes, and antioxidants are beneficial to diabetes by protecting the β-cell from damage due to oxidative stress. Large-scale cultivation of P. baumii frui
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::032e962a351ee8ecf293e0a514fada80
https://doaj.org/article/cc1dfe08be904d4c9af59be12f844b37
https://doaj.org/article/cc1dfe08be904d4c9af59be12f844b37
Publikováno v:
Ultrasonics Sonochemistry, Vol 111, Iss , Pp 107067- (2024)
Zein-based films exhibit high efficiency in ethylene adsorption. However, its brittleness limits the practical applications. To address this issue, this study synergizes the plasticizing effects of high-intensity ultrasound (HIU) and castor oil (CO)
Externí odkaz:
https://doaj.org/article/b5638cabf96a4539a477eeabdd414b57
Autor:
Kai, Yang, Su, Zhang, Youmin, Ying, Yougui, Li, Ming, Cai, Rongfa, Guan, Junrong, Hu, Peilong, Sun
Publikováno v:
ACS Omega
Previous studies have been reported that the fruit body of wild Phellinus baumii alleviates diabetes, and antioxidants are beneficial to diabetes by protecting the β-cell from damage due to oxidative stress. Large-scale cultivation of P. baumii frui
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::6f2500296aed033c8dbcda75e6b29cd1
https://pubmed.ncbi.nlm.nih.gov/32337422
https://pubmed.ncbi.nlm.nih.gov/32337422
Autor:
Wei GUO, Miaomiao LIU, Yue PAN, Mingxing FENG, Xianqi YAO, Huan ZHANG, Junrong HUANG, Yungang CAO
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 18, Pp 468-475 (2023)
Plant essential oil is a class of natural bacteriostatic agents that could effectively inhibit numerous meat spoilage and pathogenic bacteria, which has broad application prospects in the meat industry. As a nanoscale embedding system, nanoemulsion i
Externí odkaz:
https://doaj.org/article/bda4f494c7564bc8ada330422d806a73
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 3, Pp 76-83 (2023)
In this study, the structure and physicochemical properties of the preprocessed noodles with different cooking times (0, 30, 60, 90, 120, 150 and 180 s), and their main components were studied to analyze the quality formation process of the preproces
Externí odkaz:
https://doaj.org/article/fa5a57f856234319b1022d193664f1fc
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 24, Pp 38-44 (2022)
The frozen preservation quality of dough cannot meet the requirements of industrial production of fresh and wet noodles. To investigate the effect of the main dough components (gluten protein and starch) on the quality of the frozen dough, dough rest
Externí odkaz:
https://doaj.org/article/be337cdf0a424589b72190cab5a1f837